Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3

This study aimed to determine the effect of UVB application on different mushrooms and their antioxidant properties and compare their properties with pure vitamins D-2 and D-3. In the study, as without UVB, with medium UVB and with high UVB, respectively; 3 ethanol extracts each from White button (E1, E2 and E3), Shiitake (E4, E5 and E6) and King oyster mushroom (E7, E8 and E9) were prepared. The antioxidant activities of the samples were compared with pure vitamin D2 and D3 solutions using DPPH, FRAP, and CUPRAC methods. The results show that vitamins D-2 (0.277 mMFeSO4/mg extract) and D-3 (0.380 mMFeSO(4)/mg extract) had the highest FRAP values. In mushroom species, it was determined that E3 (0.216 mMFeSO4/mg extract) and E9 (0.273 mMFeSO4/mg extract) mushroom extracts showed higher activity. Similarly, it was detected that vitamins D-2 (0.609 mMrolox equivalent/mg extract) and D-3 (1.149 mMrolox equivalent/mg extract) had the highest CUPRAC values. In mushroom species, E3 (0.324 mMrolox equivalent/mg extract) and E9 (0.292 mMrolox equivalent/mg extract) extracts had the highest CUPRAC values. According to the DPPH experiment, E6 (IC50:0.386 mg/ml) and E9 (IC50:0.411mg/ml) extracts showed stronger free radical scavenging activity compared to other extracts, while vitamin D forms showed lower activity than mushroom extracts. Ultimately, it was concluded that the antioxidant properties of mushrooms were positively influenced by the application of UVB.